Canning Ketchup - Homemade Better Than Store-Bought

Is it possible to make a superior-tasting ketchup at home that you can also safely preserve for later? Absolutely! This Canning Ketchup recipe delivers a rich, tangy, and utterly delicious condiment that far surpasses anything you can buy in a store. Say goodbye to bland, mass-produced ketchup and hello to vibrant, homemade goodness.

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What is Canning Ketchup?

Canning Ketchup is a from-scratch version of the classic condiment that allows you to preserve the vibrant flavors of fresh tomatoes and spices for long-term storage. Unlike store-bought ketchup, this recipe allows you to control the ingredients, ensuring a healthier, preservative-free option made with the best quality tomatoes you can find.

It leverages the canning process to create a shelf-stable product that’s perfect for enjoying throughout the year, and perfect to use all year round. So grab your tomatoes and canning equipment, and let’s make your own delicious homemade ketchup.
Ready to ditch the store-bought stuff? Give this recipe a try!

Key Ingredients for Canning Ketchup:

10 lbs Ripe Tomatoes: Roma or San Marzano varieties are ideal due to their meaty texture and low water content. Cored and chopped.
2 cups Chopped Onion: Yellow or white onions provide a savory base flavor.
1 ½ cups Apple Cider Vinegar: Adds acidity, which is essential for both flavor and safe canning. Use 5% acidity.
1 cup Granulated Sugar: Balances the acidity and enhances the sweetness.
½ cup Packed Brown Sugar: Adds depth and a caramel-like sweetness.
2 tbsp Sea Salt: Enhances the other flavors.
1 tsp Ground Allspice: Contributes a warm, complex spice note.
1 tsp Ground Cinnamon: Adds another layer of warmth and sweetness.
½ tsp Ground Cloves: Provides a strong, aromatic flavor.
½ tsp Ground Celery Seed: Offers a subtle, savory characteristic.
¼ tsp Cayenne Pepper: Adds a touch of heat (optional, adjust to taste).
1 tbsp Worcestershire Sauce: Adds a depth of umami flavor.
Optional: 1/4 cup Mustard Seeds: For added flavour.

How to Make Canning Ketchup

This Canning Ketchup recipe is surprisingly easy to make. It begins with simmering fresh tomatoes with aromatics and spices, creating a harmonious blend of flavors. The slow cooking process allows the natural sweetness of the tomatoes to deepen, creating a rich and satisfying ketchup.

The actual process takes about 3-4 hours, but most of that time is hands-off simmering, so you can do other tasks around the house. Canning the ketchup ensures that your hard work and delicious creation lasts all year long.

Preparation Time: 20 minutes
Cook Time: 3-4 hours
Canning Time: 15 minutes

Step-by-Step Instructions:

Prepare the Tomatoes: Wash, core, and roughly chop the tomatoes. There’s no need to peel them, as the skins will be strained out later.
Combine Ingredients: In a large, non-reactive pot (stainless steel or enameled cast iron), combine the chopped tomatoes, chopped onion, apple cider vinegar, granulated sugar, brown sugar, salt, allspice, cinnamon, cloves, celery seed, cayenne pepper (if using), and Worcestershire sauce.
Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 3-4 hours, stirring occasionally to prevent sticking. The mixture should reduce significantly and thicken.
Strain the Mixture: Once the mixture has thickened, let it cool slightly. Then, using a food mill or a fine-mesh sieve, strain the mixture to remove the skins and seeds. This step is crucial for a smooth, velvety ketchup texture. If using a sieve, press the mixture through with the back of a spoon.
Return to the Pot: Pour the strained ketchup back into the pot.
Adjust Seasoning: Taste the ketchup and adjust the seasoning as needed. You may want to add more sugar for sweetness, vinegar for tanginess, or salt to enhance the flavors.
Simmer Again (Optional): For an even thicker ketchup, simmer the strained ketchup for another 30-60 minutes, stirring frequently, until it reaches your desired consistency.
Prepare Canning Equipment: While the ketchup is simmering, prepare your canning equipment. Wash jars, lids, and rings in hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to use. Heat the lids in simmering (not boiling) water.
Fill Jars: Using a jar lifter, remove a hot jar from the canner. Place a canning funnel on top of the jar. Ladle the hot ketchup into the jar, leaving ½-inch headspace.
Remove Air Bubbles: Tap the jar gently on the counter to release any trapped air bubbles. You can also use a non-metallic utensil (like a plastic knife or spatula) to run along the inside of the jar.
Wipe Rim and Apply Lid: Wipe the rim of the jar with a clean, damp cloth to remove any spills. Place a lid on the jar and screw on a ring fingertip-tight.
Process in Boiling Water Bath: Using the jar lifter, carefully lower the filled jars into the boiling water bath canner. Make sure the jars are covered by at least 1 inch of water.
Process: Bring the water to a rolling boil and process the ketchup for 15 minutes for pint or half-pint jars. Adjust processing time for altitude, if necessary.
Cool and Check Seals: Turn off the heat and carefully remove the jars from the canner using the jar lifter. Place them on a towel-lined surface to cool completely. Do not disturb the jars for 12-24 hours. As the jars cool, you should hear a “pop” sound, which indicates that the jars have sealed properly.
Check Seals: After 12-24 hours, check the seals. The lids should be concave and not flex when pressed in the center. If a jar did not seal properly, you can reprocess it with a new lid within 24 hours, or store it in the refrigerator for use within a few weeks.
Store: Remove the rings from the sealed jars (this prevents false seals) and store the jars in a cool, dark place.

Why You’ll Love This Canning Ketchup

Forget store-bought ketchup filled with preservatives and high fructose corn syrup. This canned ketchup recipe is superior to anything you can find on the shelves. Not only can you control the ingredients, ensuring a healthier option, but you can also customize the flavor to your liking. By making your own ketchup at home, you’ll save money compared to buying it.

Homemade ketchup tastes incredible on burgers, fries, eggs, and so much more. Compared to other canned tomato projects, like canned whole tomatoes, ketchup is a very convenient choice. You can add spices and vinegar to your own taste. Give this recipe a try and experience the delightful difference.

What to Serve Canning Ketchup With:

Classic Burgers: Ketchup is the quintessential burger topping!
Crispy French Fries: Freshly made ketchup elevates fries to a whole new level.
Grilled Hot Dogs: Add a tangy zing to your hot dogs with homemade ketchup.
Scrambled Eggs: Ketchup adds a touch of sweetness and acidity to breakfast.
Meatloaf: A classic pairing that’s always a crowd-pleaser.
Homemade Pizza with unique ingredients: Great to start off the dish!

Top Tips for Perfecting Canning Ketchup:

Use Ripe, High-Quality Tomatoes: The quality of your tomatoes will directly impact the flavor of your ketchup. Choose the ripest, best-tasting tomatoes you can find, such as Roma or San Marzano varieties.
Don’t Skip Straining: Straining the mixture is crucial for a smooth, velvety texture. Using a food mill or a fine-mesh sieve will remove the skins and seeds, resulting in a superior ketchup.
Adjust Seasoning to Taste: Taste the ketchup throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more sugar, vinegar, or spices to suit your personal preferences.
Ensure Proper Headspace: When filling the jars, leave ½-inch headspace to ensure a proper seal.
Process Jars Correctly: Follow the processing times carefully to ensure that the jars are properly sealed and the ketchup is safe to store. Adjust processing time for altitude, if necessary.
If you are not canning, reduce the apple cider vinegar in half.

5 Facts about Canning Ketchup:

Origins: Ketchup’s origins are not actually American! It began as a fermented fish sauce in China.
Tomato Transformation: Tomato ketchup as we know it didn’t become popular until the late 19th century.
Acidity is Key: The acidity of vinegar is crucial for safe canning, ensuring a pH level that prevents bacterial growth.
Spice It Up: Ketchup recipes vary widely, so feel free to experiment with different spices and herbs to create your signature blend.
It’s Versatile: Ketchup is more than just a condiment; it can be used as a base for sauces, marinades, and glazes.

Storing and Reheating Tips:

Storing: Properly canned ketchup, stored in a cool, dark place, will last for at least 1 year, and potentially much longer. Once opened, store in the refrigerator for up to 2-3 weeks.
Reheating: There’s no need to reheat ketchup. Simply use it straight from the jar.

Final Thoughts:

This Canning Ketchup recipe transforms ordinary dishes into culinary delights with its rich, tangy flavor, and guarantees a homemade taste that you won’t find anywhere else. Bring your dishes to the next level!

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Canning Ketchup FAQs:

Can I use different types of tomatoes? While Roma and San Marzano tomatoes are recommended for their meaty texture, you can use other varieties. Just be sure they are ripe and flavorful.
Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar to suit your taste. However, keep in mind that sugar also helps balance the acidity and contributes to the ketchup’s overall texture.
Can I use a different type of vinegar? Apple cider vinegar provides the best flavor, but you can substitute white vinegar if necessary. Be sure to use vinegar with 5% acidity for safe canning.
Do I need to peel the tomatoes? No, there’s no need to peel the tomatoes. The skins will be strained out during the straining process.
How do I know if my jars are sealed properly? After cooling, the lids should be concave and not flex when pressed in the center. If a jar did not seal properly, you can reprocess it with a new lid within 24 hours, or store it in the refrigerator for use within a few weeks.
My Ketchup is too watery, what can I do ? You can simmer it more to reduce the water and boil it down.

Canning Ketchup – Homemade Better Than Store-Bought